Pepper Steak:

Pepper-steak-rice-spinach

2 lbs of venison or any wild game you want to use… you can use backstrap, steak or cube steak. We like the cube steak the best after trying them all.

1/4 cup vegetable oil (I use olive oil so it is not so greasy, just enough to cover bottom of pan)
1 large onion sliced
2 tablespoons soy sauce
1 teaspoon salt
Pepper to taste
2 cups water
1 large green pepper cut into strips
1 16 oz can of tomatoes
1 tablespoon cornstarch mixed with 3/4 cup of water

Season meat with garlic salt and pepper, flour then brown in oil in frying pan. Add the onion and sauté until transparent. Add the soy sauce, salt, pepper and water (make sure meat is covered with liquid). Cover and let simmer for two hours. Add the green pepper, can tomatoes and corn starch and let simmer for one hour. It will be so tender you can cut it with a fork.

seasoned-venison-cubed-steak

Browning-cube-steak-olive-oil

Meat-soy-sauce-water-onions

After-simmer-one half hour

after-simmer-two-hours

Add-tomatoes-green-peppers-corn-starch

Note: Cube steak doesn’t have to cook as long as the other meat in order to be tender enough to cut with fork. You can cut down on your cooking time using cube steak.

For more recipes go to: Cooking With Susie Q

Want to see your recipies here?  Send Recipe and photos to: Sue Burch: susieq@womenbowhunters.us